Description
This Hearty Crockpot Chicken Enchilada Casserole is a flavorful, comforting dish perfect for slow-cooked weeknight dinners. Tender shredded chicken is simmered with a medley of spices, black beans, corn, diced tomatoes, and enchilada sauce, then layered with corn tortilla strips and topped with melted cheddar and Monterey Jack cheese, creating a rich and satisfying casserole with authentic Mexican-inspired flavors.
Ingredients
Scale
Chicken and Vegetables
- 2 pounds boneless skinless chicken breasts
- 1 onion, diced
- 1 cup frozen corn
Canned Ingredients and Sauces
- 1 can (15 ounces) diced tomatoes
- 1 can (4 ounces) green chilies
- 1 can (10 ounces) red enchilada sauce
- 1 can (15 ounces) black beans, drained and rinsed
Spices
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Dairy and Bread
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 corn tortillas, cut into strips
Instructions
- Prepare the base: Place the boneless, skinless chicken breasts into the bottom of your crockpot to form the foundation of the casserole.
- Add vegetables: Add the diced onion on top of the chicken breasts to provide flavor and texture.
- Add diced tomatoes: Pour the can of diced tomatoes, including the juices, over the onions and chicken for moisture and tang.
- Add green chilies: Add the can of green chilies to the crockpot, spreading them evenly to introduce mild heat and flavor.
- Pour enchilada sauce: Pour the red enchilada sauce over the mixture in the crockpot, ensuring everything is covered for richness.
- Add black beans: Add the drained and rinsed black beans to the crockpot, distributing them evenly for protein and fiber.
- Add corn: Sprinkle the frozen corn over the beans to add sweetness and texture.
- Season the mixture: Sprinkle in ground cumin, chili powder, garlic powder, paprika, salt, and black pepper to build layers of authentic Mexican flavor.
- Combine ingredients: Stir everything gently to combine the seasonings and ingredients without breaking the chicken pieces.
- Cook chicken: Cover the crockpot and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is fully cooked and easily shredded.
- Shred chicken: Once cooked, remove the chicken from the crockpot and shred it using two forks for a tender texture.
- Return shredded chicken: Return the shredded chicken to the crockpot and mix it thoroughly with the other ingredients.
- Add sour cream: Stir in the sour cream until fully incorporated to add creaminess and depth to the dish.
- Layer tortillas: Lay the strips of corn tortillas on top of the mixture in the crockpot, gently pressing them into the sauce for a layered effect.
- Add cheese topping: Sprinkle the shredded cheddar cheese and Monterey Jack cheese evenly over the tortilla layer.
- Melt cheese: Cover the crockpot again and cook on low for an additional 20-30 minutes until the cheese is melted and bubbly.
- Combine melted cheese: Gently stir the casserole to distribute the melted cheese evenly throughout the dish.
- Serve: Serve the casserole hot, optionally garnished with additional sour cream or chopped cilantro for freshness.
Notes
- For a spicier version, add more green chilies or a dash of hot sauce.
- Use gluten-free corn tortillas to keep this dish gluten free.
- Leftover casserole can be refrigerated for up to 4 days or frozen for up to 3 months.
- If cooking time is tight, use the high setting on your crockpot and cook for 3-4 hours.
- Garnishing with chopped fresh cilantro and a squeeze of lime juice can brighten the flavors.
